Introduction

Flank steak is lean, affordable and flavorful, but it's often tough. Marinade it and cut against the grain to keep it as tender as it is tasty!
Flank steak is lean, affordable and flavorful, but it's often tough. Marinade it and cut against the grain to keep it as tender as it is tasty!

Very good! Instead of marinating, I put all the ingredients in the slow cooker, and added green peppers and onions. I then threw in baby carrots after the first couple of hours. YUM!!! Very tender and ended up with a yummy "sauce" to serve over the meat!
- 7/31/10

Super easy to orep and make. I wasn't sure how long it would take to broil - took about 10 min per side of the steak. Make sure it's pretty rare when you take it out becuase it'll cook a little bit more when it sits for 10 min (covered with foil on top of the stove, still on broiler pan)
- 2/24/09

This sounds like a great variation of marinaded flank steak. I make an oriental version that we love. The really nice thing, put the marinade together, zip it up in an airtight bag and then freeze. The marinade works even longer on the meat as it thaws and makes for extremely tender meat.
- 6/13/13

I also made this in the crock pot. I omitted the oil and added a fresh diced onion, a red and orange pepper and an extra cup of salsa. Cooked on low for about 5hrs. I cut the meat it into thick strips for the last hour of cooking. Delicious!
- 2/17/09

So, so, so good!!! This is the best steak marinade I have ever had. I followed the recipe exactly and broiled the steaks. The flavor of the lime and beef went so well together. Will absolutely make again.
- 6/13/11

Just so happens I'm purchasing a slow cooker today. Recipe sounds great broiled/grilled or with slow cooker. I will try the slow cooker version first. Thanks for recipe and comments suggestions.
- 6/13/13

Easy and delicious! For those who felt it didn't have enough flavor, you might want to try using a different salsa. I tossed the leftovers with some more garlic, a bag of frozen stir-fry veggies, leftover brown rice, and a bit of Hoisin sauce for a quick & easy dinner the next night. Yummy!
- 8/19/11

I marinaded the steak overnight but my husband and I still thought it lacked in flavor. The only time you could really taste the marinade is when you had a bite of salsa with the steak. The steak was moist and cooked medium. I will not be keeping this recipe as I have better recipes for flank steak.
- 2/24/10

I also cooked this in the slow cooker for 8 hours, and then let it sit in the refridgerator overnight and had it the next day for supper. I found the flavours better the second night. Kids thought it was an okay supper and said they would eat it again.
- 2/7/10

I have made this recipe several times. It is one of my wife and I favorite steak. Its super juicy and tender, with great flavor. This is also a go-to recipe when I got peeps coming over and trying to impress them :)
- 3/1/09

I did the slow cooker method. I was worried about it getting too dry, so I used a whole jar of corn & black bean salsa, juice of 2 limes, 3 cloves garlic, and a little water. I then shredded it for tacos. Next time, I'd probably slice it before putting into the slow cooker, then shred for tacos!
- 2/26/09

Great recipe! I served this sliced over a bowl of spring mix greens and cooked the leftover marinade in a saucepan for dressing. I entered my amounts in individually for my tracker and the cals were a lot lower though, not sure they're right here.
- 2/24/09

I made it today, for unexpected reasons I marinated longer than what the recipe calls for, it came up with a great taste. I served with steamed broccoli mixed with raisins, walnuts and olive oil.
- 2/19/09

Used the steak for fajitas. Excellent flavor, very moist, very tender (cooked medium rare). I think it could also be served over brown rice or pasta with a mexican tomato sauce. I'll use this again.
- 2/14/09

I made fajitas for the first time using this recipe. Everyone in the family enjoyed it, although the beef was just a little tough even though I marinated for 24 hours and used a thermometer so as not to overcook it. Hopefully the toughness was the fault of the beef and not the cook!
- 3/18/08